Wrap pepper corns and bay leaf in a cheese cloth or tea ball and add to pot.

3

Bring to a boil; reduce heat and simmer for 25 minutes, or until potatoes are just tender. Drain off all but 1 or 2 cups of broth.

4

Remove bay leaves and peppercorns.

5

Shake flour and 1/2 cup half & half in a container with a tight fitting lid and shake until smooth add to broth in saucepan along with remaining milk. Cook over medium heat and stir constantly until the mixture is thickened.

6

Add shrimp, fish, crab, green onion and bacon to soup. Cook on med-low heat, just until heated through and shrimp is cooked and has turned pink. Sprinkle with paprika.